Introduction

Oh, friends, get ready for one of the coziest, easiest “fall soup recipes” ever! This High Protein Stuffed Pepper Soup is everything you adore about classic stuffed peppers, but with none of the fussy work of stuffing and baking. Imagine a rich, savory tomato broth, absolutely packed with hearty ground meat, sweet bell peppers, and tender rice. It’s a complete, healthy meal in one pot, perfect for a busy weeknight. It’s the perfect, beautiful balance of a nourishing, “stuffed pepper soup healthy” dinner and pure, stick-to-your-ribs comfort.

Serving Versatility

This soup is a total one-pot wonder and a complete meal! It’s hearty enough to be served all on its own in a big, cozy bowl (the rice is already in there!). It’s fantastic topped with cheese and sour cream, or even served with a side of crusty bread for dipping.

Full Recipe Section

The Coziest High Protein Stuffed Pepper Soup

Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes Servings: 6-8 Calories: Approximately 380 kcal per serving

Ingredients:

• 1 tablespoon olive oil
• 1.5 lbs lean ground turkey or 93/7 lean ground beef
• 1 large yellow onion, chopped
• 2 green bell peppers, chopped
• 1 red bell pepper, chopped
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 6 cups low-sodium beef broth (or bone broth for extra protein)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 cup uncooked long-grain white rice (or brown rice, see notes)
• Salt and black pepper to taste
• For Garnish: Shredded cheddar cheese, sour cream (or plain Greek yogurt), fresh parsley

Instructions (Stovetop):

1. Brown Meat: Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground meat, onion, and bell peppers. Cook, breaking the meat apart, for 7-10 minutes, until the meat is browned and the veggies are soft.
2. Add Aromatics: Add the minced garlic and cook for 1 more minute until fragrant. Drain any excess fat.
3. Simmer: Stir in the crushed tomatoes, beef broth, Worcestershire sauce, oregano, smoked paprika, salt, and pepper. Bring the mixture to a boil.
4. Cook Rice: Once boiling, stir in the uncooked rice. Reduce the heat to low, cover the pot tightly, and let it simmer for 15-20 minutes, or until the rice is tender.
5. Serve: Taste and adjust seasonings if needed. Ladle into warm bowls and top with shredded cheese, a dollop of sour cream, and fresh parsley.

Slow Cooker Stuffed Pepper Soup Recipe:

1. Brown Meat: Brown the meat, onions, peppers, and garlic in a skillet as described above. Drain.
2. Combine: Add the meat mixture to your slow cooker. Stir in the crushed tomatoes, beef broth, seasonings, and 1 cup of uncooked brown rice (brown rice holds up better in the slow cooker).
3. Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the rice is tender and the flavors have melded.
4. Serve: Serve hot with your favorite toppings.

Why You’ll Love This Recipe

• One-Pot Meal: The stovetop version is a true one-pot meal, which means minimal cleanup!
• Budget-Friendly: Uses simple, affordable ingredients like ground meat, rice, and peppers to feed a whole family.
• Big, Cozy Flavor: It tastes just like classic stuffed peppers, with all the savory, sweet, and comforting notes.
• High-Protein & Healthy: This “stuffed pepper soup healthy” recipe is packed with lean protein and loaded with veggies.
• Crockpot Friendly: It’s a perfect “set it and forget it” meal for busy days.

Cultural or Cooking Technique Note (Optional)

This soup is a classic example of a beloved “deconstructed” meal! It takes all the components of traditional “stuffed peppers healthy” (the meat, rice, peppers, and tomato sauce) and cleverly transforms them into an “unstuffed pepper soup.” This technique saves you all the time and fuss of hollowing, stuffing, and baking, while delivering the exact same cozy, nostalgic flavor in a fraction of the time.

Serving Suggestions

1. The “Loaded” Bowl: This is a must! Top with a generous handful of shredded cheddar or mozzarella and a big dollop of sour cream or plain Greek yogurt.
2. With a Crunch: Add a handful of crushed tortilla chips or Fritos on top right before serving.
3. Low-Carb / Keto: For a “stuffed pepper soup Downshiftology” style, simply swap the rice for 2 cups of cauliflower rice (stir it in during the last 10 minutes of cooking).
4. With Bread: Serve with a side of crusty, buttery garlic bread for dipping into that rich broth.

Pro Tips for Success

• Brown Your Meat: Don’t just dump the raw meat in the slow cooker! Browning the meat, onions, and peppers first builds a huge layer of deep, savory flavor.
• Rice Choice: For the stovetop, long-grain white rice cooks the fastest. For the Crockpot, uncooked brown rice is best as it holds its texture over the long cook time.
• Spice it Up: If you like a little heat, add 1/2 teaspoon of red pepper flakes when you add the garlic.
• Cheesy Finish: For an extra-gooey soup, stir 1 cup of shredded cheese directly into the soup (off the heat) right before serving.

Storage & Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The rice will continue to absorb the broth, so it will get thicker!
• Reheating: Reheat gently in a pot on the stovetop over low heat. Add a splash of beef broth or water to loosen it up and bring it back to a “soupy” consistency.

Closing Paragraph

I truly hope this High Protein Stuffed Pepper Soup becomes one of your new “fall soup recipes”! It’s just so hearty, healthy, and easy, and it makes the whole house smell amazing. Go ahead and customize it, and please let me know if you try it by leaving a comment and a rating below!

🎀 Final Thoughts

This soup is my official “I’m cold and I want a real meal” soup. It’s not a light, brothy soup; it’s a hearty, satisfying, one-bowl dinner. It’s like a hug from the inside out, and my family just devours it!